This Sweet Potato & Quinoa Chili recipe with black & kidney beans is hearty and full of flavour, making a great vegan dinner, lunch or meal prep thought! Includes stovetop and slow cooker choices.
Foods which can easily fit into a meal turning, like this vegan Sweet Potato & Quinoa Chili, are what I love to share. As we could get a little bored with the usual meals, it’s wonderful to have more easy choices which come together in a cinch.
Why is this chilli recipe so excellent?
- There’s nothing complicated in this recipe, everything is probably in your kitchen right now, or you can discover right away in your favourite grocery store.
- This thick and hearty sweet potato & quinoa chilli contains lots of protein, vital fibre, minerals and vitamins while being flavorful and satisfying.
- It is gluten-free, nicely balanced, low fat and includes an option to be oil-free!
I enjoy finding these easy dishes that really work and could be made over and over again. I know you’re going to adore this chilli and see yourself making it often during the chilli weather season!
Ingredients You’ll Need
This is everything you will need, and ideas for fixing substitutions.
- The Beans. We’ll use protein-rich black beans and kidney beans. Don’t hesitate to use your favourite in any combo you like. Pinto beans would be great here also!
- Sweet Potato. One big sweet potato is everything you need. I peeled mine, but you may leave the skin on for much more fibre (make certain to wash the candy potato beforehand.
- Quinoa. Use your favorite quinoa, and mine appears to be tri-colour. I’ve employed a canned of diced tomatoes, with juices, for simplicity, but it is possible to utilize 2 — 3 new Roma tomatoes if you would like.
- Tomato. I’ve used a canned of diced tomatoes, with juices, for ease, but you can use 2 – 3 fresh Roma tomatoes if you prefer.
- Tomato Paste. Tomato paste provides a gorgeous umami flavour and helps thicken the chilli well.
- Onion. Any colour will do use your own favourite.
- Garlic. If you don’t have fresh garlic on hand add an additional 1 — 2 tsp of garlic powder.
- Spices. You’ll find a tasty mixture of chilli powder, cumin and oregano. Additionally, I usually add a dash or two of garlic and onion powder for good measure.
- Garnish. This sweet potato & quinoa chilli is excellent with diced avocado, cilantro and homemade vegan cornbread. If you like heat, a couple pieces of jalapeno are ideal!
How To Make Sweet Potato & Quinoa Chili
This Sweet Potato & Quinoa Chili is so easy to make about the stovetop and will probably be ready in under 1 hour!
- Stovetop: In a large pot or dutch oven, heat oil on moderate heat. Add onions, cook till soft and borders browned, approximately 5 — 6 minutes. Add garlic, cook 1 minute longer. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 — 40 minutes, stirring occasionally. Chilli is prepared when sweet potatoes are tender. Add additional water as needed.
Here is also a method for producing this chilli using a crockpot, because occasionally you need to place it and forget it!
- Slow-Cooker: Add all of the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chilli powder, cumin, oregano, garlic & onion powder and broth/water into the bottom of the crockpot add, stir till combined. Turn on top and cook for 4 — 6 months or turn on low and cook for 6 — 8 hours.
It is a one-pot meal that is ideal for lunch, dinner or makes ahead meal planning! Eating vegan meals every day that are healthy and tasty is easy when you get the hang of it!
How Long Will Leftovers Keep?
Leftovers will keep for 5 — 6 weeks in the fridge , saved in a covered container. Re-warm about the stovetop or the microwave. It creates excellent meal prep for the week using vegan cornbread on the side.
Yes, it stinks beautifully for as many as 2 — 3 months! My favourite methods to suspend this sweet potato & quinoa chilli is in individual part sizes utilizing freezer-safe containers. When I wish to cosy up with a bowl of soup, I will pull it out of the freezer and warm it up. You can also freeze more substantial portions in large ziplock bags or containers.
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Please, if you recreate this Sweet Potato & Quinoa Chili, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Crispy Honey Chilli Potato | Honey Chilli Potato Recipe
- Easy Potato Skillet Breakfast (Vegan)
- Grilled Pineapple Chicken (Paleo + Whole30)
- Broccoli Cashew Stir-Fry Easy Salad Recipe
- Easy Taco Salad Vegan Recipe
Sweet Potato & Quinoa Chili Recipe
- 1 tablespoon olive-oil or 1/4 cup-water (for-water-saute)
- 1 medium onion, diced
- 5 – 6 cloves garlic, minced
- 1 1/2 tablespoons chili-powder
- 1 tablespoon cumin
- 1 teaspoon dried-oregano
- a few dashes of garlic powder
- a few dashes of onion powder
- himalayan salt, to taste
- 1 cup dried-quinoa
- 1 oz black-beans, drained-and-rinsed
- 1 oz kidney beans, drained and rinsed
- 1 oz fire roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes
- 1 oz tomato-paste
- 1 large-sweet-potato (about 1 lb.), diced (with-or without-skin)
- 5 – 6 cups water-or-vegetable-broth (or combo)
Optional garnish for serving
- Stovetop: In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and edges browned, about 5 – 6 minutes. Add garlic, cook 1 minute more. Add the chilli powder, cumin, oregano, garlic & onion powder, quinoa, beans, diced tomatoes, tomato paste, sweet potato, and broth/water, stir until combined. Bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally. Chilli is ready when sweet potatoes are tender. Add additional water if chilli is too thick for your liking.
- Slow-Cooker: Add all the onion, garlic, diced tomatoes, beans, sweet potatoes, quinoa, tomato paste, chilli powder, cumin, oregano, onion & garlic powder and broth/water to the bottom of the crockpot insert, stir until combined. Turn on high and cook for 4 – 6 hours, or turn on low and cook for 6 – 8 hours.